Place the chicken breasts in the slow cooker with no overlapping bits.

In a small dish, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and pour the sauce over the chicken.

Put the cover on the slow cooker and cook on a low heat for 5 hours.

Remove the chicken from the slow cooker (reserving the liquids) and put it on a cutting board. Use two forks to shred the chicken, then set the shredded heap aside in a bowl.

In a small dish, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker to a small saucepan set over a medium heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and thickens a bit (about 3 minutes). Pour the sauce over the chicken, and stir to combine.

In a hot Dutch oven, cook the bacon to render its lovely fat and brown the meat up. Next remove the bacon and set it in a dish to the side.

Season your chicken breasts with salt, pepper, cumin & paprika and brown them in the bacon fat. At this point you need not cook them all the way through, just make them easy to chunk up. Once browned, remove the breasts and let them rest on a cutting board while adding the onion to the pan and reducing the heat, and cook the onion until it begins to be translucent. When it’s almost there, add the garlic.

Add the bacon back to the pan. Cut your cooked chicken into bite-sized chunks and add it to the mix. Stir in the chicken stock, diced tomatoes, white beans, and green chiles. Salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.

Serve with crumbles of Cotija cheese and fresh cilantro on top (and maybe a piece of bacon.